- Home
- Recipes
- Baking and desserts
- Drunken monkey bread
Drunken monkey bread
Published: March 17, 2016 at 10:03 AM
Save recipe
Serves 12
A little effort
Total time: 1 hr and 40 mins
+ proving
0 reviews
loading...
Get 5 months for £5 when you subscribe today
Sweet enriched bread dough doused in a sticky bourbon sauce – what's not to love? Serve it warm so it pulls into individual pieces easily
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Ingredients
Nutrition
-
275ml semi-skimmed milk
-
2 tbsp bourbon
-
2 x 7g sachets active dried yeast
-
700g strong white bread flour
-
1 tsp salt
-
50g golden caster sugar
-
50g unsalted butter
melted
-
2 large eggs
beaten with a fork
ASSEMBLING
- 125g butter
- 1 tbsp ground cinnamon
- 250g granulated sugar
- 150g walnut pieces
- 50ml maple syrup
- 50g light brown soft sugar
- 75ml bourbon
Nutrition: per serving
- kcal583
- fat22.4g
- saturates9.2g
- carbs77.2g
- fibre2.9g
- protein11.8g
- salt0.7g
Ad
Method
-
step 1
Warm the milk and bourbon to hand hot in a microwave or a pan. Sprinkle in the yeast and leave until frothy – about 10 minutes.
-
step 2
Mix the bread flour, salt and sugar in a big bowl, then whisk the butter into the milky yeast, followed by the eggs. Stir the wet ingredients into the dry, then tip onto a worksurface and knead for 10 minutes until smooth (or with a stand mixer fitted with a dough hook). Put the dough back into a bowl covered with greased clingfilm and leave to rise somewhere warm until doubled in size.
-
step 3
Before assembling, melt the butter in a frying pan, then grease a 2 litre bundt tin with a small amount. Mix the cinnamon into the granulated sugar, then sprinkle a tbsp into the base of the tin with a few of the walnut pieces.
-
step 4
Pull the dough into about 50 pieces, and roll them into balls. One by one, dip into the butter to coat, drain off the excess, then roll in the spiced sugar. Put haphazardly into the tin until you have a full layer. Scatter with some more walnut pieces, then carry on layering the balls and nuts evenly in the tin. Cover with the tea towel, and leave to rise for 45 minutes – 1 hour at room temperature until the dough is risen and doesn’t spring back when you poke it.
-
step 5
Heat the oven to 180C/fan 160C/gas 4, and save 3 tbsp of the remaining melted butter. When the dough is nicely risen bake for 35 minutes until golden. Let the bread cool for 10 minutes, then turn it onto a serving plate, and give the tin a sharp tap to release the bread. Don’t move the tin off the bread though – leave it on so the monkey bread keeps its shape as it cools.
-
step 6
Once almost cool, remove the tin. Mix the maple syrup, brown sugar and bourbon with the reserved butter in a pan and bubble until syrupy. Drizzle the bread with the bourbon glaze to serve.
No-one knows exactly where this classic ’50s American bake got its name from but it is catching on here now (Maze Grill has it on their dessert menu). Our version takes the sweet enriched bread dough and douses it in a sticky bourbon sauce. Serve it warm so it pulls into individual pieces easily.
Try more of our Easter baking recipes here...
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
0 reviews
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue